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They had lavish food only once a week – on Sabbath. On Friday evening and on Saturday the table was abundant in all kinds of treats and delicious dishes: gefilte fish, garlic-seasoned tongues, marinated herring, fatty chicken stew, all kinds of tsimes [2], for desert there was strudel with homemade cherry or blackcurrant jam and nuts. I still remember the taste of it. I have never eaten more scrumptious strudel.
Period
Location
Zdzisciot
Poland
Interview
Chasia Spanerflig